menu decoder
• Jiaozi
The Chinese word for dumpling.
• Black vinegar
This is made from black glutinous rice, often called Chinkiang black vinegar, named after the city it comes from. It has a complex, sweet, smoky, savoury flavour.
• Chiu chow chilli oil
This is a chilli oil hailing from Guangdong, made from preserved chillies, garlic, soy beans and sesame – it has a deep, umami chilli kick.
• Chinese black fungus
Often called ‘wood ear’ fungus, these add depth and savouriness to dishes, and also a pleasing chew once they have been rehydrated.
• Glass noodles
These are noodles made from mung beans, potatoes, sweet potatoes or tapioca and are transparent, or glass-like, when cooked.
BaoziInn, meaning ‘people’s canteen’, has six locations across London – the flagship restaurant in London Bridge, two more in Chinatown and one in Soho, as well as smaller takeaway outlets in Market Hall Victoria and Market Hall West End. Highlights from the kitchens, led by executive head chef Francis Law, include jiaozi, wontons, BBQ skewers and dan dan noodles – all influenced by traditional northern Chinese street food. baoziinn.com
Vegetable jiaozi
1 HOUR 45 MINUTES + RESTING + COOLING | SERVES 4 A LITTLE EFFORT |
DUMPLING DOUGH
plain flour 250g, plus extra for dusting
sunflower oil ½ tsp
FILLING
vegetable oil 1 tbsp
garlic 5 cloves, finely chopped
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